Baked Sea Bream with Fennel

cook 30 mins
  • 3 tablespoons olive oil, plus extra for oiling
  • 4 small fennel bulbs, quartered
  • 1 shallot, thinly sliced
  • 1 garlic clove, sliced
  • 4 sea bream, about 625 g (1 1/4 lb) each, gutted and scaled
  • juice of 1/2 lemon
  • handful of oregano leaves
  • salt and pepper
  • Heat 2 tablespoons of the oil in a saucepan and cook the fennel and shallot for 5 minutes until softened. Stir in the garlic and cook for a further 1 minute. Transfer the fennel mixture to a lightly oiled roasting tray and arrange the fish on top. Season, then squeeze over the lemon juice and drizzle over the remaining oil. Sprinkle with a little of the oregano and cover with foil.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes. Remove the foil and bake for a further 5–10 minutes until the fish is cooked through.
  • Transfer to a serving plate, scatter over the remaining oregano and serve.
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